Original Recipe

Roasted Vegetable Enchiladas

Old Europe Cheese roasted vegetable enchiladas are easy to assemble, have a short bake time, and pack loads of nutrients—all while managing to be the meal you crave when you’re exhausted and starving.


1 red bell pepper, diced

2 zucchini squash, cut into 1/2-inch chunks

1 small bunch kale, stems removed, chopped

Olive oil

10 flour tortillas

6 ounces Reny Picot Fontina, shredded

4 ounces Reny Picot Mantoro, shredded

8-10 ounces enchilada sauce of choice

Pico de gallo, for serving


  1. Preheat oven to 400 degrees F.
  2. Spread the cut vegetables out onto a baking sheet and drizzle with olive oil.
  3. Roast vegetables for 25-30 minutes, stirring every 10 minutes or so. Remove from oven and set aside to cool slightly.
  4. Meanwhile, spread a large spoonful of enchilada sauce on the bottom of an 8×8 baking dish.
  5. Fill each tortilla with roasted vegetables and Fontina. Roll tightly and place seam side down in the baking dish.
  6. Pour remaining enchilada sauce over the tortillas, then top with the shredded Mantoro.
  7. Bake for 10-15 minutes or until hot and bubbly. Remove from oven and serve with fresh pico de gallo.